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Akter, Rozina, Mohammad Ali Asgor Moral, AKM Bashar, Md Khalequzzaman, Mir Md Mofazzal Hossain, and Md Helal Uddin. "Demineralization level of human tooth enamel after exposure to alcoholic and non-alcoholic beverages: A scanning electron microscopic study." Bangabandhu Sheikh Mujib Medical University Journal 17, no. 1 (March 30, 2024): e70826. http://dx.doi.org/10.3329/bsmmuj.v17i1.70826.
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Background: In any beverage, human tooth enamel dissociates into its ionic products at a threshold pH of beverage <5.5. This study was done to illustrate and compare the demineralization level of enamel after exposure to alcoholic (beer, wine, distilled spirit) and non-alcoholic (carbonated beverage, apple cider vinegar, commercial fruit juice) beverages. Methods: Prior to starting this quasi-experimental study of beverage exposure, buccal surface of enamel was scanned under scanning electron microscope to examine the existing score of enamel samples. Twenty-four non-demineralized samples were randomly flushed with attributed beverage and saliva simultaneously for three minutes by a digital automatic flusher. Samples were further scanned under scanning electron microscope after 30 exposures. Results: pH levels of all beverages were <5.5. After exposure to beverages, all samples were demineralized and 66.6% of samples had the demineralization score of 3. Demineralization score of 2 was observed in 33.3% of samples. The demineralization mean score in non-alcoholic beverages was 3.0 compared to alcoholic beverages 2.3 (P=0.02). Conclusion: All tested beverages had potential to demineralize the enamel structure. The enamel demineralization capacity of non-alcoholic beverages was higher compared to alcoholic beverages. The demineralization capacity of beverages is inversely proportional to their pH.
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Jia, Mo, Jonathan D. Joyce, and Andrea S. Bertke. "SARS-CoV-2 Survival in Common Non-Alcoholic and Alcoholic Beverages." Foods 11, no. 6 (March 10, 2022): 802. http://dx.doi.org/10.3390/foods11060802.
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SARS-CoV-2, the causative agent of COVID-19, is known to be transmitted by respiratory droplets and aerosols. Since the virus is shed at high concentrations in respiratory secretions and saliva, SARS-CoV-2 would also be expected to be transmitted through activities that involve the transfer of saliva from one individual to another, such as kissing or sharing beverages. To assess the survival of infectious SARS-CoV-2 in common beverages, we quantified infectious virus by plaque assays one hour after inoculation into 18 non-alcoholic and 16 alcoholic beverages, plus saliva, and also 7 days later for 5 of these beverages. SARS-CoV-2 remains infectious with minimal reductions in several common beverages, including milk and beer. However, cocoa, coffee, tea, fruit juices, and wine contain antiviral compounds that inactivate SARS-CoV-2. Although hard liquors containing 40% alcohol immediately inactivate SARS-CoV-2, mixing with non-alcoholic beverages reduces the antiviral effects. In summary, SARS-CoV-2 can be recovered from commonly consumed beverages in a beverage type and time-dependent manner. Although aerosol or droplet transmission remains the most likely mode of transmission, our findings combined with others suggest that beverages contaminated with SARS-CoV-2 during handling, serving, or through sharing of drinks should be considered as a potential vehicle for virus transmission.
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Yang, Chun-Shun, Pauline Ford, Xiaoman Liu, Shaneen Leishman, and Lisa Schubert. "Ready-to-drink non-alcoholic beverages." Nutrition & Food Science 46, no. 3 (May 9, 2016): 396–411. http://dx.doi.org/10.1108/nfs-09-2015-0117.
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Purpose The appearance of a rapidly expanding range of ready-to-drink packaged beverages in the marketplace has been met with widespread consumer acceptance. The aim of this study is to profile the nutritional composition and dental erosive potential of a sample of beverages sold for consumption in Brisbane supermarkets. Design/methodology/approach In all, 44 beverages were assessed to determine their pH and titratable acidity. Information relating to nutritional composition was also collected. Findings Milk-based beverages had the highest energy concentration, while soft drinks, energy drinks, flavoured milk, and fruit and vegetable juice categories contained products with very high sugar concentrations (>10g/100ml). All beverages, except milk-based products and still water, had a pH of less than 4.8. Titratable acidity was highest for energy drinks and fruit and vegetable juices. Research limitations/implications Energy drinks and fruit and vegetable juices had the highest sugar content and titratable acidity of all the beverage categories and so would be expected to have the greatest potential to cause oral health problems. Milk drinks had the highest energy concentration, but the lowest erosive potential. Regular consumption of many ready-to-drink pre-packaged beverages is therefore inconsistent with recommendations in current dietary and oral health guidelines. Originality/value Rather than considering nutritional composition alone, this study examined both nutritional and physicochemical properties of ready-to-drink packaged beverages to reach a more holistic assessment of their health impact.
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Kähäri, Antti. "The role of sugar products and non-alcoholic beverages in the food budget: change across birth cohorts and between socio-economic groups." British Food Journal 123, no. 13 (May 17, 2021): 142–61. http://dx.doi.org/10.1108/bfj-12-2020-1109.
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PurposeThis study investigates how the consumption of sugar products and non-alcoholic beverages has changed across birth cohorts. In addition, this study examines how the socio-economic gaps in the consumption of said products have evolved across birth cohorts.Design/methodology/approachThe research data are drawn from the Finnish household expenditure surveys covering the period 1985–2016 (n = 44,286). An age-period-cohort methodology is utilised through the age-period-cohort-trended lag model. The model assumes that the linear long-term component of change is caused by generations replacing one-another, and that the age effect is similar across cohorts.FindingsSugar products and non-alcoholic beverages occupied a larger portion of more recent birth cohorts' food baskets. Cohort differences were larger in beverage consumption. Lower income was associated with a higher food expenditure share of sugar products in several cohorts. A higher education level was linked to a higher food expenditure share of sugar products in more cohorts than a lower education level. In cohorts born before the 1950s, non-alcoholic beverages occupied a larger portion of the food baskets of the high socio-economic status groups. This gap reversed over time, leading to larger food expenditure shares of non-alcoholic beverages in low socio-economic status groups.Originality/valueThis study assessed how the consumption of sugar products and non-alcoholic beverages has changed across birth cohorts. In addition, this study assessed how socio-economic differences in the consumption of said products have changed. The results highlight that sugar products and non-alcoholic beverages occupy larger portions of more recent birth cohorts’ food baskets. The results also highlight a reversal of socioeconomic differences in non-alcoholic beverage consumption.
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Grigor’eva, Irina N. "Pancreatic cancer risk: alcoholic and non-alcoholic beverages." Terapevticheskii arkhiv 94, no. 2 (February 15, 2022): 265–70. http://dx.doi.org/10.26442/00403660.2022.02.201375.
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This article provides an overview of the metaanalyzes (PubMed, 19952019) of alcohol and non-alcoholic (coffee, tea, dairy products) beverage consumption in relation to risk of pancreatic cancer PC (PubMed, 19952019). Increased the PC risk was associated with high alcohol intake. The increased risk for heavy drinking did not explained by residual confounding by history of pancreatitis or tobacco smoking or diabetes. Light-moderate alcohol intake may reduced the PC risk, probably due to the fasting insulin levels decrement, which leads to the diminished the РС risk. The association between alcohol and the PC was stronger in men than in women. Some metaanalyzes demonstrated that a small amount of coffee may reduce PC risk, and a large amount to increase PC risk. Another meta-analyzes have not confirmed any association between the PC risk and coffee or tea consumption. One meta-analysis revealed a direct association of the PC risk with the dairy products consumption, but most research showed no such connection. Nutrition is considered to be associated with the PC risk, but the degree of risk due to structure of beverages consumption (dose, duration, alcohol, coffee, tea, dairy products pattern) is still not clear.
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Monroe-Lord, Lillie, Lily Spechler, and Azam Ardakani. "COVID-19 Pandemic Beverages Consumption Among White and Non-White Older Adults in the United States." Current Developments in Nutrition 6, Supplement_1 (June 2022): 219. http://dx.doi.org/10.1093/cdn/nzac048.033.
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Abstract Objectives The aim is to examine how consumption of different beverages (i.e., juice, milk, and alcohol) among White and Non-white populations changed since COVID-19 pandemic. Methods An online cross-sectional survey was conducted among a national sample of older adults by Qualtrics between August 9 and September 15, 2020, in urban areas across the four U.S. census regions. A total of 9,903 adults 40–100 years old. The online survey included questions on demographic variables and a Dietary Screening Tool (DST) and asked participants to respond to questions from pre-pandemic and pandemic conditions. The internal consistency reliability for the DST was 0.61 and 0.62for the pre-pandemic and pandemic respectively. The beverages were questions about “How often do you drink some kind of juice at breakfast?”, “How often do you drink a glass of milk?”, and “Do you usually drink wine, beer or other alcoholic beverages?”. To analyze the data, pre and post pandemic responses were compared by Wilcoxon signed-rank tests and McNamar tests via SPSS software. Results Participants were 75% White and 25% Non-white including African American (14%), Hispanic (4%), and Asian (7%). They were 57% female and 43% male. According to the analysis, juice and milk consumption reduced significantly among non-white participants (P = .007, and P = 0.04) while no change was observed in White participants since the pandemic. Interestingly, Alcoholic beverages consumption significantly reduced among both Non-white (P = 0.05) and White participants (P < .001). Also, according to the gender analysis, both male and female White participants only showed a significantly reduced consumption of alcoholic beverage (P = .02). However, Non-white male participants had significantly reduction in all three beverages (Juice (P = .01), milk (P < .001), and alcoholic beverages (P = .004) while white female participants only consumed a reduced number of alcoholic beverages (P < .001). Conclusions Different beverage consumption were reduced among male Non-white participants since COVID-19 pandemic, while just alcohol consumption was reduced among (male/female White and female Non-white) participant. The reductions in certain beverage consumption may be directly related to financial instability and health knowledge of male Non-white groups. Funding Sources USDA/NIFA.
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Shakya, Vivechana, and Susan Maharjan. "Fast Foods, Snacks and Non-Alcoholic Beverages Intake among School Children and Baseline Body Mass Index in an Urban Government School, Nepal." International Journal of Health Sciences and Research 11, no. 10 (October 9, 2021): 126–32. http://dx.doi.org/10.52403/ijhsr.20211016.
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Introduction: Body Mass Index (BMI) is a screening tool that indicates whether a person is underweight, healthy weight or obesity. Fast foods are commercial, ready-to-eat meals with high fat, little fiber, and minimal vitamins or calcium. This study intended to identify baseline BMI and fast foods, snacks and non-alcoholic beverages intake and expenditure on those foods among school children in an urban government school. Method: A cross-sectional study was conducted among 463 students, studying in grade 8-12 of Tri-Padma Vidyashram Secondary School during 21/02/2021 – 12/04/2021. Non probability convenience sampling and self developed structured questionnaire was used to collect data. SPSS 16 was used for analysis. BMI, frequency and amount of fast foods, snacks and non-alcoholic beverages consumption and their monthly expenditure on those foods were measured using descriptive statistics. Results: The study shows that 382(82.5%) had normal BMI, 38(8.2%) overweight, 10(2.2%) obese, 28(6.0%) were in moderate malnutrition and 5(1.1%) were in severe malnutrition; therefore, the baseline BMI is ≥-2 to ≤ + 1 SD. 458(98.92%) respondents consume fast foods, snacks and non-alcoholic beverage. Instant noodles (chowmein and packaged chow-chow) are the highly consumed fast foods 412(89.95%), followed by panipuri 394(86.02%) and samosa 386(84.27%). 263(57.42%) students/participants frequently consume fast foods, snacks and non-alcoholic beverage. The mean expenditure on fast foods, snacks and non-alcoholic beverage (Mean ± SD) is Rs.2676.82 ± 1363.43. Conclusion: Majority of the respondents have normal BMI. More than half respondents frequently consume fast foods, snacks and non-alcoholic beverage and expense much money though they study in government school. Key words: Body Mass Index (BMI), Fast foods, Non-alcoholic beverages, School children, Snacks.
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Pokharel, Krishna Prasad. "Demand Analysis for Non-Alcoholic Beverages Consumptin in the United States." International Journal of Social Sciences and Management 3, no. 1 (January 21, 2016): 38–46. http://dx.doi.org/10.3126/ijssm.v3i1.13813.
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This research analyzes the demand for non-alcoholic beverages (non-diet carbonated beverages, diet carbonated beverages, non-carbonated caloric beverages, water, and unsweetened coffee and tea) in the United States using the first difference version of the Almost Ideal Demand System model. Five expenditure shares and prices demand equations for the non-alcoholic beverages are estimated using the Iterated Seemingly Unrelated Regression (ITSUR) and Full Information Maximum Likelihood (FIML) techniques. These two estimation techniques give similar results. Most of the products exhibit the consistent sign for the own and cross price elasticities as predicted by economic theory. Based on the expenditure elasticity, non-diet beverage is a luxury good (1.632) and the remaining goods have expenditure elasticity less than, which indicates that these products are necessities. These products are not weakly separable based on the regular and adjusted Wald tests. Moreover, seasonality has a positive impact on caloric beverages and water and a negative impact on the remaining productsInt. J. Soc. Sci. Manage. Vol-3, issue-1: 38-46
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Calvo-Porral, Cristina, Sergio Rivaroli, and Javier Orosa-González. "The Asymmetric Emotional Associations to Beverages: An Approach through the Theory of Positive Asymmetry." Foods 10, no. 4 (April 8, 2021): 794. http://dx.doi.org/10.3390/foods10040794.
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Consumers experience mainly positive emotions in response to food products, and the reason is that, for most individuals, eating and drinking is a pleasurable experience. On this premise, in light of the Theory of Positive Asymmetry, this study answers the following question: “What emotions prevail in beverage consumption?” A MANOVA test was developed comparing emotions associated with spirits (n = 247), alcoholic beverages (n = 560) and non-alcoholic beverages (n = 254). The findings report that the positive asymmetry of emotions occurs in beverage consumption, regardless of the type of beverage product, since pleasant or positive emotions are primarily associated with beverages’ consumption. The analysis suggests that individuals predominantly associate beverages with pleasant emotions, regardless of the type of beverage, while the level of alcohol content seems to be influencing the different emotions and affect. The research results provide valuable insights to help managers and marketers understand the choice and preference for different beverages.
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Tak, Hyun-Ji, Na-Rae Lee, Sowon Yang, So-Young Kim, and Choong-Hwan Lee. "Qualitative and Quantitative Metabolite Comparison of Korean Traditional Alcoholic Beverages: Takju, Yakju, and Traditional-Soju." Foods 13, no. 6 (March 21, 2024): 956. http://dx.doi.org/10.3390/foods13060956.
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With increasing interest in Korean foods and beverages, Korean traditional alcoholic beverages need to be studied. To characterize Korean traditional alcoholic beverages, we analyzed the metabolites of Takju, Yakju, and Traditional-Soju using 48 commercial products. We performed non-targeted metabolite profiling using gas chromatography time-of-flight mass spectrometry (GC-TOF-MS) and identified 33 significantly discriminant metabolites, including nine organic acids, three amino acids, and seven fatty acids, in the three types of alcoholic beverage. Subsequently, we quantified the profiled metabolites in each product and compared their contents to identify alcoholic beverage type-specific metabolites. Thus, we figured out seven metabolites using receiver operating characteristic (ROC) curves. The results revealed that octadecanoic acid (limit of detection (LOD) to 168.72 mg/L), nonanoic acid (LOD to 112.54 mg/L), and octanoic acid (8.00 to 145.08 mg/L) in Takju; succinic acid (LOD to 1.90 mg/mL), heptanoic acid (LOD to 343.23 mg/L), and hexadecanoic acid (20.28 to 126.45 mg/L) in Yakju; and malonic acid (LOD to 19.13 mg/mL) in Traditional-Soju, with an area under the curve (AUC) > 0.7, are important metabolites that can distinguish the type of alcoholic beverage. Our results provide qualitative and quantitative metabolite information about Korean traditional alcoholic beverages that can be used by consumers and manufacturers.
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Zhong, Victor W., Alan Kuang, Rebecca D. Danning, Peter Kraft, Rob M. van Dam, Daniel I. Chasman, and Marilyn C. Cornelis. "A genome-wide association study of bitter and sweet beverage consumption." Human Molecular Genetics 28, no. 14 (May 2, 2019): 2449–57. http://dx.doi.org/10.1093/hmg/ddz061.
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Abstract Except for drinking water, most beverages taste bitter or sweet. Taste perception and preferences are heritable and determinants of beverage choice and consumption. Consumption of several bitter- and sweet-tasting beverages has been implicated in development of major chronic diseases. We performed a genome-wide association study (GWAS) of self-reported bitter and sweet beverage consumption among ~370 000 participants of European ancestry, using a two-staged analysis design. Bitter beverages included coffee, tea, grapefruit juice, red wine, liquor and beer. Sweet beverages included artificially and sugar sweetened beverages (SSBs) and non-grapefruit juices. Five loci associated with total bitter beverage consumption were replicated (in/near GCKR, ABCG2, AHR, POR and CYP1A1/2). No locus was replicated for total sweet beverage consumption. Sub-phenotype analyses targeting the alcohol, caffeine and sweetener components of beverages yielded additional loci: (i) four loci for bitter alcoholic beverages (GCKR, KLB, ADH1B and AGBL2); (ii) five loci for bitter non-alcoholic beverages (ANXA9, AHR, POR, CYP1A1/2 and CSDC2); (iii) 10 loci for coffee; six novel loci (SEC16B, TMEM18, OR8U8, AKAP6, MC4R and SPECC1L-ADORA2A); (iv) FTO for SSBs. Of these 17 replicated loci, 12 have been associated with total alcohol consumption, coffee consumption, plasma caffeine metabolites or BMI in previous GWAS; none was involved in known sweet and bitter taste transduction pathways. Our study suggests that genetic variants related to alcohol consumption, coffee consumption and obesity were primary genetic determinants of bitter and sweet beverage consumption. Whether genetic variants related to taste perception are associated with beverage consumption remains to be determined.
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Han, Guocheng. "An aging study of PLA-PBAT blends in commercial beverages." Journal of Physics: Conference Series 2539, no. 1 (July 1, 2023): 012012. http://dx.doi.org/10.1088/1742-6596/2539/1/012012.
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Abstract To evaluate the potential of biodegradable materials in beverage packaging applications, five aquatic simulants and eight different commercial beverages were set up to study the aging effects of PLA-PBAT blends. The experimental data for 6 months consistently indicate that aquatic conditions have a small impact on the weight change and surface characters. PLA-PBAT blends show slow oxidation and decomposition process, which were less than ±1%, like the samples exposed to air. Among different beverages, non-alcoholic and alcoholic drinks showed little difference, while acidic beverages had a relatively remarkable surface erosion effect on the biodegradable materials.
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Eom, Haram, Nayeong Kim, Chanhyeong Lee, Suhyun Choi, and Junghoon Moon. "The Impact of (COVID)-19 on Beverage Purchasing Behaviors in Korea." American Journal of Health Behavior 47, no. 3 (June 30, 2023): 520–32. http://dx.doi.org/10.5993/ajhb.47.3.9.
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Objective: In this study, we examined changes in purchase behavior of alcoholic beverages (ie, soju, beer, wine, traditional Korean liquor, and liquor) and non-alcoholic beverages (ie, fruit and vegetable juices, coffee, tea, bottled water, milk, yogurt, and plant-based milk) before and after the COVID-19 pandemic. Methods: Monthly beverage expenditure data, based on Korean household demographic information, was used for 3 years and 6 months. The 2-part model was used for analysis. To examine the effect of COVID-19, beverage expenditure was analyzed after dividing it into short-term and long-term effects. Results: Our results show that the probability of purchasing alcoholic beverages increased owing to the long-term effect of the COVID-19 pandemic. The amounts of beer, wine, and traditional Korean liquor purchased increased in the long-term. The purchase of sweet drinks decreased (ie, fruit and vegetable juices and yogurt) in the long-term because of the effect of the pandemic. On the other hand, tea, water, and plant-based milk expenditures increased. Conclusion: This beverage consumption pattern reflects both unhealthy (ie, an increase in alcoholic beverage purchases) and healthy drinking behaviors (ie, a decrease in sweet beverage purchases and an increase in tea, water, and plant-based milk purchases).
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Odilova, Sitora Sayfitdin's qizi. "FORMATION OF BRAND NON-ALCOHOLIC BEVERAGES." Theoretical & Applied Science 64, no. 08 (August 30, 2018): 6–11. http://dx.doi.org/10.15863/tas.2018.08.64.2.
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Cosme, Fernanda, and Alice Vilela. "Chitin and Chitosan in the Alcoholic and Non-Alcoholic Beverage Industry: An Overview." Applied Sciences 11, no. 23 (December 2, 2021): 11427. http://dx.doi.org/10.3390/app112311427.
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The natural biopolymer chitin and its deacetylated derivative chitosan are abundant in nature. They are obtained from different sources, including the crustacean shells and the cell wall of fungi. Chitin and chitosan have various applications in the beverage industry, such as a flocculent to improve the clarification process, for the reduction of metals and contaminates, and to extend shelf-life. They are also used as material for the immobilization of microorganisms and enzymes, which allows the development of bioprocesses that preserve the quality of alcoholic and non-alcoholic beverages. Therefore, the main purpose of this overview is to consolidate some of the current practical applications of chitin and chitosan in the alcoholic and non-alcoholic beverage industry and to reveal new perspectives.
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Carballo, Dionisia, Mónica Fernández-Franzón, Emilia Ferrer, Noelia Pallarés, and Houda Berrada. "Dietary Exposure to Mycotoxins through Alcoholic and Non-Alcoholic Beverages in Valencia, Spain." Toxins 13, no. 7 (June 24, 2021): 438. http://dx.doi.org/10.3390/toxins13070438.
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The present study investigated the presence of 30 mycotoxins in 110 beverage samples of beer, wine, cava, and cider purchased in Valencia (Spain). A validated method based on dispersive liquid–liquid microextraction and chromatographic methods coupled with tandem mass spectrometry was applied. The method showed satisfactory recoveries ranging from 61 to 116% for the different beverages studied. The detection and quantification limits ranged from 0.03 to 2.34 µg/L and 0.1 to 7.81 µg/L, respectively. The results showed that beer samples were the most contaminated, even with concentrations ranging from 0.24 to 54.76 µg/L. A significant presence of alternariol was found in wine, which reached concentrations up to 26.86 µg/L. Patulin and ochratoxin A were the most frequently detected mycotoxins in cava and cider samples, with incidences of 40% and 26%, respectively. Ochratoxin A exceeded the maximum level set by the EU in one wine sample. The results obtained were statistically validated. The combined exposure was assessed by the sum of mycotoxin concentrations contaminating the same samples to provide information on the extent of dietary exposure to mycotoxins. No significant health risk to consumers was associated with the mycotoxin levels detected in the beverages tested.
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S Kalimuthu. "The ancient Indian alcoholic and non-alcoholic beverages formulas." International Journal of Frontline Research in Life Science 1, no. 1 (July 30, 2022): 001–4. http://dx.doi.org/10.56355/ijfrls.2022.1.1.0002.
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The Ayurvedic medicinal system is several thousand years old. Unlike the allopathic system of medicine, Ayurvedic medicine has no side effects. The ancient Indians kept several secret natural medicinal and non medicinal formulas. In this work, the author attempts to unlock one of the hidden secrets of alcoholic and non alcoholic beverages preparation.
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Cerović, Zdenko, and Đuro Horvat. "Impact of weather changes on consumption of beverages in the hospitality industry." Tourism and hospitality management 19, no. 2 (December 10, 2013): 183–99. http://dx.doi.org/10.20867/thm.19.2.3.
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Purpose – The trends of consumption of beverages in the hospitality industry are an important segment of managers’ prediction in the creation and planning of future tourist spending. Predicting the motives and needs of tourists in the consumption of alcoholic and non-alcoholic beverages is of special interest to managers in the hospitality industry. This paper analyses interdependence and the impact of weather changes on the consumption of alcoholic and nonalcoholic beverages. The objective is to analyse the interdependence of the weather (climate) and consumption so that the managers could more successfully create future level of tourist demand for alcoholic and non-alcoholic beverages as an important segment in the creation of tourist consumption in hospitality companies. Design – The research model of the set tasks are hospitality companies for provision of beverage services, i.e. benchmarking with comparable hospitality companies. The used data are those of weather changes in the Adriatic destinations of Porec, Opatija, Mali Lošinj, Zadar, Šibenik, Split, Hvar, and Dubrovnik. Methodology – Regression analysis is used to verify the set hypothesis, that the quantity of consumed beverages increases with the increase in the number of overnights and air temperature. Approach – The intention is to verify the hypothesis that the weather i.e. temperature changes, humidity, and precipitation determine pleasant atmosphere which affects the level of consumption of beverages. Findings –Multiple determination coefficient of 99% shows that 99% of variations in the quantity of the consumed beverages is explained by changes in the number of overnights i.e. air temperature. Originality of the research – The analysed impacts of climate changes on the consumption of beverages is analysed on the example of Adriatic tourist destinations. Research results are applicable in practice and are especially useful to managers on the tourist market regarding prediction of weather changes and, accordingly, creation of high-quality products and services.
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Sikalidis, Angelos K., Anita H. Kelleher, Adeline Maykish, and Aleksandra S. Kristo. "Non-Alcoholic Beverages, Old and Novel, and Their Potential Effects on Human Health, with a Focus on Hydration and Cardiometabolic Health." Medicina 56, no. 10 (September 23, 2020): 490. http://dx.doi.org/10.3390/medicina56100490.
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The Beverage Guidance System has established dietary recommendations for daily intake of commonly consumed beverages including water, tea, coffee, milk, non-calorically sweetened beverages, and calorically sweetened beverages. As obesity in America continues to be a growing problem, this guidance becomes of increasing importance due to many beverages’ potential links to Type 2 Diabetes Mellitus (T2DM), Cardiovascular disease (CVD), and numerous other harmful health effects. However, the growing popularity of “better for you” beverages is causing a shift in the market, with consumers pushing for healthier beverage alternatives. Beverages simultaneously present advantages while posing concerns that need to be evaluated and considered. In this review, health effects of nonalcoholic beverages are discussed including various aspects of consumption and current trends of the beverage market such as the novel Soft Seltzer category as an alternative to Hard Seltzer and various mashups. A variety of advisory boards and agencies responsible for dietary guidelines in various countries suggest drinking water as the preferred practice for hydration.
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Stroev, V. V., M. D. Magomedov, and E. Yu Alekseycheva. "Assortment management digitalization as a factor of increasing the competitiveness of beer and beverage producers in the Russian region." E-Management 6, no. 2 (July 24, 2023): 114–24. http://dx.doi.org/10.26425/2658-3445-2023-6-2-114-124.
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The article studies current trends in consumer behavior that affect the beer and beverages market with the help of electronic technology. The peculiarities of behavior of beer and alcoholic beverages buyers during a crisis have been noted. The paper presents an analysis of alcoholic beverage groups sales structure in natural and monetary terms, identifies structural shifts in the beer market, and shows a trend for an increase in the market share of local brands. Dynamics of retail price of one liter of beer compared with the volume of the Russian beer and beer drinks market in 2017–2022 has been analyzed. The article concludes that the range of local brands and production of innovative products should be expanded. The possibilities of using electronic technologies in assortment management in the beer and beverage market have been shown. Enterprises producing beer and soft drinks need to analyze big data on an ongoing basis, as well as use digital tools for interacting with consumers. The possible path of consumers in the beer and beverages market based on these tools has been described. The article also shows dynamics of the emergence of new brands in the carbonated drinks market, considers possibilities of developing the assortment policy of domestic beer and beverage producers in this direction, and describes global and regional features of growing segments, such as functional, energy and sports drinks, non-alcoholic cocktails, as well as non-alcoholic beer and wine options.
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Chinen, Koyu, Shoko Nakamoto, and Ichiko Kinjo. "Alcohol Solutions Impedance and Equivalent Circuits." International Journal of Electrical and Computer Engineering Research 4, no. 2 (June 15, 2024): 1–7. http://dx.doi.org/10.53375/ijecer.2024.397.
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We measured the S-parameters of six different types of liquid samples, such as aqueous alcohol solutions, NaCl ionic solutions, alcoholic beverages, and fruit juices in the 1 to 100 MHz frequency range, and calculated their impedance and admittance. Equivalent circuits of the liquid samples were synthesized by curve fitting on a Smith chart and Cartesian coordinates. The relationship between the impedance, admittance, and circuit element values of the synthesized equivalent circuit and the ethanol C2H5OH, polar water molecule H2O, and cation (K+ ion) that constitute the liquid sample was analyzed. Distilled alcoholic beverages showed a high impedance, but the impedance decreased after aging. Non-distilled alcoholic beverages showed a significant decrease in impedance due to cation (K+ ion). The impedance of the dehydrated reduced concentrated beverage increased significantly due to the reduction of cation (K+ ion).
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Hasani, Arbenita, Manjola Kuliçi, Ardit Kryeziu, Ereleta Kryeziu, and Endrit Hasani. "Quantitative Analysis of Caffeine and Phosphoric Acid in Non-Alcoholic Beverages Marketed in Kosovo." International Journal of Food Studies 13, no. 1 (May 1, 2024): 116–26. http://dx.doi.org/10.7455/ijfs/13.1.2024.a9.
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Non-alcoholic beverages often contain various constituents and additives, influencing both their nutritional profiles and functional attributes. Given the ubiquity of these beverages and their potential health implications, rigorous quality checks are indispensable to ascertain compliance with health and safety standards. This research aimed to quantify caffeine and phosphoric acid levels in a diverse array of soft drinks from Kosovo’s market. To achieve this, 41 distinct non-alcoholic beverage samples from the local market were scrutinized. Caffeine concentrations were determined via UV-Vis spectrophotometry, while potentiometric titration was employed to assess phosphoric acid levels. As expected, energy drinks in Kosovo contained markedly higher caffeine concentrations compared to carbonated soft drinks and ice-tea variants. On the other hand, based on the results, analysed energy drinks showed somewhat greater caffeine contents than those reported in packaging of the beverage samples. Our study showed that a significant portion of the samples (21.95% for caffeine and 9.76% for phosphoric acid) did not conform to the standards set by EU 1169/2011 regulation or the EU 1333/2008 regulation. These findings underscore the urgency for relevant food safety authorities to implement rigorous oversight and enact appropriate protective measures. It is also imperative for the Kosovo National Food Safety Authority to craft specific regulations stipulating permissible additive concentrations, especially for caffeine and phosphoric acid, in non-alcoholic beverages.
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Abbasi, Mahmoud, and Kambiz Soltaninejad. "Analyzing Toxic Chemical Components in Illegal Alcoholic Beverages." International Journal of Medical Toxicology and Forensic Medicine 10, no. 3 (October 21, 2020): 29331. http://dx.doi.org/10.32598/ijmtfm.v10i3.29331.
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Background: The illegal production of alcoholic beverages, due to the non-standard conditions, increases the risk of producing counterfeit and toxic products. The chemical analysis of toxic components in illegally-produced alcoholic beverages is necessary for each country. The present study aimed to identify the existence of methanol and other potentially toxic compounds in the seized illegally-produced alcoholic beverages. Methods: In this descriptive laboratory-based study, we analyzed the toxic chemical components in sized illegally-produced alcoholic beverages, submitted to the Forensic Toxicology Laboratory of the Legal Medicine Center of Markazi Province, Arak City, Iran, in a year. A total of 100 seized illegally-produced alcohol beverage samples were collected. The qualitative and quantitative analysis of ethanol, methanol, 1-propanol, 2-propanol, and acetone was performed by the Gas Chromatography-Flame Ionization Detection (GC–FID) method. Results: Methanol was detected in 6% of the evaluated samples (concentration range:1.2%-12%v/v). Acetone was detected in two of the studied samples (mean concentration: 0.7%v/v), and 2-propanol with a concentration of 0.5%v/v was found in one sample. Besides, ethanol was detected in all explored samples (mean concentration: 24%v/v). Conclusion: Methanol was the main toxic chemical component in illegal alcoholic beverages; thus, it should be considered in public health policy and prevention programs in the country.
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Duncan, Alana, Anna Rangan, Pui Ying Ho, Virginia Chan, Alyse J. Davies, Lyndal Wellard-Cole, and Margaret Allman-Farinelli. "High Consumption of Discretionary Beverages in Young Australian Adults Aged 18–30 Years: A Cross-Sectional Study." Dietetics 1, no. 2 (August 18, 2022): 105–13. http://dx.doi.org/10.3390/dietetics1020011.
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Despite health advice and campaigns, discretionary beverages remain a source of added sweeteners (sugar and intense sweeteners) and fat in the dietary intakes of many young adults. This study aimed to determine discretionary beverage consumption amongst 18 to 30-year-olds residing in New South Wales, Australia. Data were collected in 2017/2018 during the MYMeals study in which 1044 participants recorded their food and beverage consumption over a three-day period, using the purpose-designed Eat and Track (EaT) app. Discretionary beverages included all water-based and milk-based drinks with added sugar, intense sweeteners or fats and excluded alcoholic beverages. Descriptive statistics were used to analyse the proportion of consumers for different types of beverages, and contribution to overall energy and nutrient intakes. ANCOVA analyses compared the energy and nutrient intakes of consumers and non-consumers, adjusted for gender and age group. Sixty-two percent of participants with complete data (n = 1001) were classified as consumers of discretionary beverages. The most consumed beverages were soft drinks (39.0%) and flavoured tea/coffee (23.1%). The greatest proportion of nutrients contributed by discretionary beverages was total sugars (27.2% of total per consumers). In comparison to non-consumers, consumers of discretionary beverages had higher mean daily intakes of energy (kJ) (8736 versus 7294), and higher percentage energy (%E) from total sugars (16.5 versus 13.3) (p < 0.001) and saturated fat (12.5 versus 12.0) (p < 0.05) but lower protein (18.5 versus 20.5) (p < 0.001). The consumption of non-alcoholic discretionary beverages continues to be a source of significant energy and total sugars among young adults.
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Vinci, Giuliana, and Lucia Maddaloni. "Biogenic Amines in Alcohol-Free Beverages." Beverages 6, no. 1 (March 9, 2020): 17. http://dx.doi.org/10.3390/beverages6010017.
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Biogenic amines are ubiquitous bioactive compounds that are synthesized by living organisms and perform essential functions for their metabolism. In the human diet, their excessive intake can cause food poisoning. In food, especially in alcohol-free beverages, biogenic amines can be synthesized by enzymes, naturally present in raw materials, or by microorganisms, which may be naturally present in the matrix or be added during beverage transformation processes. For this reason, in alcohol-free beverages, biogenic amine amount can be considered, above a certain level, as undesired microorganism activity. Therefore, it is important to evaluate the biogenic amine profile of non-alcoholic beverages in order to monitor food quality and safety. Moreover, biogenic amines can be taken into account by industries in order to monitor production processes and products. This review article provides an overview on the biogenic amine profile of alcohol-free beverages (plant milk, nervine drinks, soft drinks, and fruit juices). Furthermore, the clinical and toxicological effects, the biogenic amines legislation, and biogenic amine synthesis have been evaluated in non-alcoholic beverages.
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Jugdaohsingh, R., M. A. O'Connell, S. Sripanyakorn, and J. J. Powell. "Moderate alcohol consumption and increased bone mineral density: potential ethanol and non-ethanol mechanisms." Proceedings of the Nutrition Society 65, no. 3 (August 2006): 291–310. http://dx.doi.org/10.1079/pns2006508.
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Mounting epidemiological evidence indicates an association between the moderate ingestion of alcoholic beverages and higher bone mineral density (v. abstainers). More limited findings provide some evidence for translation of this association into reduced fracture risk, but further studies are required. Here, these data are reviewed and caveats in their assimilation, comparison and interpretation as well as in the use and application of bone health indices are discussed. Whilst it is concluded that evidence is now strong for the moderate alcohol–bone health association, at least in relation to bone mineral density, mechanisms are less clear. Both ethanol and non-ethanol components have been implicated as factors that positively affect bone health in the light of moderate consumption of alcoholic beverages, and four particular areas are discussed. First, recent findings suggest that moderate ethanol consumption acutely inhibits bone resorption, in a non-parathyroid hormone- and non-calcitonin-dependent fashion, which can only partly be attributed to an energy effect. Second, critical review of the literature does not support a role for moderate ethanol consumption affecting oestrogen status and leading to a knock-on effect on bone. Third, Si is present at high levels in certain alcoholic beverages, especially beer, and may have a measurable role in promoting bone formation. Fourth, a large body of work indicates that phytochemicals (e.g. polyphenols) from alcoholic beverages could influence bone health, but human data are lacking. With further work it is hoped to be able to model epidemiological observations and provide a clear pathway between the magnitude of association and the relative contribution of these mechanisms for the major classes of alcoholic beverage.
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Cravero, Maria Carla, Monica Laureati, Sara Spinelli, Federica Bonello, Erminio Monteleone, Cristina Proserpio, Maria Rosa Lottero, Ella Pagliarini, and Caterina Dinnella. "Profiling Individual Differences in Alcoholic Beverage Preference and Consumption: New Insights from a Large-Scale Study." Foods 9, no. 8 (August 17, 2020): 1131. http://dx.doi.org/10.3390/foods9081131.
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Alcoholic beverage consumption plays an important role in European culture, and in many contexts drinking alcohol is socially acceptable and considered part of the diet. Understanding the determinants of alcohol preference and consumption is important not only for disease prevention, intervention, and policy management, but also for market segmentation, product development, and optimization. The aim of the study was to investigate the effect of individual responsiveness to various oral sensations on self-reported liking and intake of 14 alcoholic and non-alcoholic beverages (including beers, wines, spirits, and cocktails) considering gender, age, and oral responsiveness (measured through response to 6-n-propyl-2-thiouracil -PROP, basic tastes, astringency, and pungency) in a large sample of Italian consumers. Data were collected from 2388 respondents (age range 18–60 years; mean age = 37.6, SD = 13.1; 58.2% women). These results indicate that notwithstanding the strong gender difference, with women generally liking and consuming fewer alcoholic beverages than men, liking patterns in the two genders were similar. Three liking patterns for different alcoholic beverages largely driven by orosensory properties were identified in both genders. “Spirit-lovers” constituted the smallest group (12%), consumed alcoholic beverages of any kind (not only spirits) more than the other segments, and were mainly men aged 30–45. “Beer/wine lovers” (44%) were the oldest group with no difference by gender. “Mild-drink lovers” (44%) liked alcoholic drinks with intense sweet taste and/or mixers that moderate ethanol perception. They were mainly women, aged 18–29, had a lower consumption of alcohol, and a higher orosensory responsiveness than the other two groups. The results also suggest the opportunity to develop personalized recommendations towards specific consumer segments based not only on socio-demographics but considering also perceptive variables. Finally, our data suggest that increased burning and bitterness from alcohol may act as a sensory hindrance to alcoholic beverage overconsumption.
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Gomes, Carina Évora. "Development of a robust degassing process for carbonated beverage using gas stripping." Boolean: Snapshots of Doctoral Research at University College Cork, no. 2011 (January 1, 2011): 71–73. http://dx.doi.org/10.33178/boolean.2011.16.
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The modern beverage industry works in a dynamic and very competitive market, with increasing sales but decreasing profit margins. Projected global sales for carbonated soft beverages are expected to reach $195 billion by 2014. Carbonated drinks are differentiated from other drinks by their “fizziness” (that comes from the dissolved carbon dioxide), which creates a “tingling” sensation in the mouth, and provides a unique taste sensation. They can be divided in non-alcoholic and alcoholic beverages. The non-alcoholic drinks are known as soft drinks and can be fruit based (orange, lemon and lime), cola type drinks (Pepsi, Coca cola), or others such as new energy drinks (like Red Bull), while alcoholic carbonated drinks include beer, cider, sparkling wines, etc. In order to maintain the flavour and the other quality attributes at the appropriate consumer level of appreciation, it is necessary to perform several quality control (QC) analyses. The most usual quality control ...
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Ade‐Omowaye, B. I. O., S. A. Olaniyan, I. A. Adeyemi, and O. O. Isola. "Development and quality evaluation of non‐alcoholic beverages from maize based products." Nutrition & Food Science 36, no. 3 (May 1, 2006): 183–90. http://dx.doi.org/10.1108/00346650610664922.
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PurposeThis paper sets out to focus on the utilization of the locally available raw material to develop an acceptable and high quality non‐alcoholic beverage in Nigeria.Design/methodology/approachMaize‐based non‐alcoholic beverages were produced from either plain maize powder or combinations of maize powder and mango or soybean flour. Plain and fruit or soy‐ fortified maize powders were analyzed using standard methods for chemical composition, while total solid, sediment height, pH, titratable acidity, storage stability and microbial load were determined on the formulated beverage products. Taste panel evaluation was conducted to evaluate the acceptability of the products.FindingsWhile the protein, fat and ash contents of plain maize powder were 5.69, 5.95 and 0.35 per cent respectively, there was minimal enhancement with fruit addition. However, with 10 per cent soybean addition significant improvement over the unfortified sample in protein (14.62 per cent), fat (10.64 per cent) and ash (0.96 per cent) was obtained. Sediment height was found to be higher for beverage with sour water and least for soy‐fortified beverage. Titratable acidity of beverage samples was found to be 0.022, 0.018, 0.054 and 0.306 per cent (per cent lactic acid) for plain, fruit‐flavoured, soy‐fortified and soured beverages respectively. Variation in titratable acidity was observed depending on the product and storage condition. Sensory evaluation result for beverage prepared with sour water (0–100 per cent) revealed preference for soured beverage with 80 per cent sour water. Also, fruit‐flavoured sample ranked highest in preference followed closely by the plain beverage, while soy‐fortified sample was the least acceptable.Originality/valueThe paper has demonstrated the feasibility of developing acceptable beverage samples from sour water (a by‐product of Ogi usually regarded as waste) and combinations of either maize powder and mango or soybean flour.
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Pickering, Gary J., and Margaret K. Thibodeau. "Self-Rated Aversion to Taste Qualities and the PROP Taster Phenotype Associate with Alcoholic Beverage Intake and Preference." Beverages 7, no. 2 (June 9, 2021): 37. http://dx.doi.org/10.3390/beverages7020037.
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Consumers often identify “taste” as an important factor when selecting alcoholic beverages. Although it is assumed that reduced alcohol consumption in PROP super-tasters is due to a greater dislike of the nominally aversive sensations that they experience more intensely (e.g., bitterness) when compared to PROP non-tasters, this question has not been specifically asked to them. Therefore, we examined consumers’ self-reported aversion towards specific sensory attributes (bitter, hot/burn, dry, sour, sweet, carbonation) for four alcoholic beverage types (white wine, red wine, beer, spirits) using a convenience sample of U.S. wine consumers (n = 925). Participants rated 18 statements describing different combinations of sensory attributes and alcoholic beverages on a 5-point Likert scale (e.g., Beer tastes too bitter for me). Individuals who tended to agree more strongly with the statements (i.e., they were more averse; p(F) < 0.05) tended to (i) consume less of all beverage types, (ii) consume a higher proportion of white wine (p(r) < 0.05), and (iii) were more likely to be female or PROP super-tasters. The results suggest that self-reported aversion to specific sensory attributes is associated with not only lower overall intake of alcoholic beverages, but also a shift in the relative proportions of beverage type consumed; a key finding for studies investigating how taste perception impacts alcohol consumption.
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Galasko, G. T. F., K. I. Furman, and E. Alberts. "The caffeine contents of non-alcoholic beverages." Food and Chemical Toxicology 27, no. 1 (January 1989): 49–51. http://dx.doi.org/10.1016/0278-6915(89)90092-6.
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MALÍK, F., M. DRDÁK, G. VOJTEKOVÁ, and A. HANÚSKOVÁ. "Stability of the pigment from eider in non-alcoholic beverages. 3. Anthocyanin stability in non-alcoholic beverage Vinea." Kvasny Prumysl 35, no. 6 (June 1, 1989): 171–72. http://dx.doi.org/10.18832/kp1989024.
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Vitas, Jasmina, Stefan Vukmanovic, Radomir Malbasa, and Aleksandra Tepic-Horecki. "Influence of process temperature on ethanol content in kombucha products obtained by fermentation of flotated must effluent." Acta Periodica Technologica, no. 50 (2019): 311–15. http://dx.doi.org/10.2298/apt1950331v.
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The aim of this paper was ethanol content determination in kombucha products obtained by fermentation of effluent from white wine production. Used substrate contained 5% of total sugars and production process was conducted at 20, 25 and 30?C. Ethanol was determined by volumetric method common for ethanol determination in refreshing non-alcoholic beverages. Winery effluent was successfully applied in kombucha fermentation process. Results indicated that the produced kombucha beverages are suitable for human consumption as non-alcoholic beverages. Only products obtained at 30?C (the sixth day) and at 20?C (the sixth and the ninth day) do not belong to the group of non-alcoholic beverages. Certain process parameters were established in order to produce suitable kombucha product.
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Acharya, Binod, and Chandra Dhakal. "Risky health behaviors during the COVID-19 pandemic: Evidence from the expenditures on alcohol, non-alcoholic beverages, and tobacco products." PLOS ONE 17, no. 5 (May 19, 2022): e0268068. http://dx.doi.org/10.1371/journal.pone.0268068.
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Background The COVID-19 pandemic has increased mental stress among the population and, at the same time, has lowered consumer income. Alcohol, non-alcoholic beverages, and tobacco consumption are associated with multiple health conditions but the information on how the consumption pattern of these goods shifted during the pandemic remains limited. Objective To examine the consumer spending on alcohol, non-alcoholic beverages, and tobacco products during the COVID-19 pandemic compared to the pre-pandemic period. Design An observational study utilizing the expenditures data on alcohol, non-alcoholic beverages, and tobacco between 2017 and 2020 obtained from the US Consumer Expenditure Diary Survey. Participants 18,808 respondents aged ≥ 21 years who answered the Consumer Expenditure Diary Survey. Main Outcome Measure(s): Bi-weekly expenditure on alcohol, non-alcoholic beverages, and tobacco products. Analysis Multivariable linear regression models. Results A total of 18,808 respondents (mean [SD] age = 52.5[16.9] years; 53.8% females) were included. Compared to the pre-pandemic levels, household expenditures on alcohol, non-alcoholic beverages, and tobacco products significantly decreased during the pandemic period by 28.6%, 7.9%, and 15.5%, respectively, after controlling for the state-, individual-, and household-level characteristics. Individual age, race/ethnicity, income, and education were significant predictors of spending. Heterogeneities in expenditures were evident across subgroups, with less educated and low-income households cutting their alcohol expenses while the wealthy and more educated consumers spent more during the pandemic. Conclusions and implications Household expenditures on alcohol, non-alcoholic beverages, and tobacco products significantly decreased. The results might be beneficial in understanding consumer spending habits concerning risky health behaviors during the period of economic disruption.
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Rukmono, Bambang Sugeng, Rian Saputra, Pujiyono Suwadi, Narendra Jatna, and Joko Probowinarto. "Arrangement Registration of Geographical Indications of Traditional Alcoholic Beverages in Indonesia Based Multiculturalism." Revista de Gestão Social e Ambiental 17, no. 6 (July 7, 2023): e03253. http://dx.doi.org/10.24857/rgsa.v17n6-001.
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Purpose: The purpose of this article is to provide an avenue for the regulatory model of GI registration in traditional alcoholic beverage products based on multiculturalism. Method: This study is a normative legal study that employs a comparative legal approach, with Malaysia and Turkey serving as comparison material. Results and conclusion: The findings revealed that Indonesia, as a state and nation, has a diverse population, ethnicities, and cultures, all of which have different values and norm systems. The prohibition of traditional alcoholic beverages from being protected under the GI regime undoubtedly has an economic impact on these communities. This must be addressed as soon as possible. In this article, the author provides a regulatory model that exemplifies the Malaysian state as stipulated in the Malaysian Geographical Indication Act 2000, so that traditional Indonesian alcoholic beverages can be protected through the GI regime by revising Article 56 paragraph 1 letter an of Law 20/2016 to be a registration of GI products acceptable as long as they meet the requirements “not contrary to public order or morality”. Research implications: This has implications for a variety of traditional Indonesian alcoholic beverages that are not protected under the GI regime. Examining traditional alcoholic beverages is a sensitive and contentious issue, given that alcoholic beverages, whether traditional or non-traditional, are classified as illegitimate in Indonesia, a country with a Muslim majority population. Originality/value: The first affirms the respect for cultural identity and the state's right to ensure society's freedom in maintaining and developing its cultural values in the midst of the country's efforts to advance national culture in the midst of world civilization.”
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Rossini, Daniel, and Cristina Bogsan. "Is It Possible to Brew Non-Alcoholic Kombucha? Brazilian Scenario after Restrictive Legislation." Fermentation 9, no. 9 (September 4, 2023): 810. http://dx.doi.org/10.3390/fermentation9090810.
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Kombucha is a traditional fermented beverage produced via the fermentation of a sweetened Camellia sinensis infusion added to a symbiotic culture of bacteria and yeast (SCOBY). During fermentation, a high level of ethanol can be produced as a yeast metabolite that can reach values above the legal limits for non-alcoholic beverages. In 2021, Brazil made the world’s first kombucha-specific legislation to label beverages containing up to 0.50% ABV (alcohol by volume) as non-alcoholic. Headspace gas chromatography was used to quantify ethanol in 12 kombucha samples from different brands 12 months before and after the legislation was implemented. Before the legislation was implemented, 92% of the samples showed ethanol concentrations above 0.50% ABV, ranging from 0.47% to 3.56% ABV. One year later, an analysis of the same 12 kombucha brands showed that 67% of the samples were non-compliant with the new legislation, ranging from 0.10% to 2.40% ABV. The formation of ethanol during kombucha fermentation is a multivariate problem. Inoculum usually differs between sources, and the types and amounts of sugar and fruits, and the tea infusion percentage can also impact the final product. These parameters vary among producers. Some efforts to help kombucha producers achieve a more controlled and consistent production process are needed to ensure that commercially available kombuchas are properly non-alcoholic beverages and safe to consume.
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Maličká, Lenka. "Consumption of food in the EU by the degree of urbanization: data visualization and cluster analysis of the EU sample." Potravinarstvo Slovak Journal of Food Sciences 14 (June 28, 2020): 343–50. http://dx.doi.org/10.5219/1282.
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This paper examines the consumption of one of the COICOP classes ”“ food and non-alcoholic beverages ”“ by the degree of urbanization on the sample of EU countries in three periods ”“ 2005, 2010, and 2015. The share of this class in total consumption of cities, towns, and suburbs and rural areas presents the second largest item of the total consumption of all structures in question. They examined the key variable creates an input to the analysis stated in the paper. First, the data visualization is realized by creating maps of scaled consumption of food and non-alcoholic beverages in cities, towns, and suburbs and rural areas in the three periods ”“ 2005, 2010, and 2015. The spatial distribution of data shows, that higher shares of consumption of food and non-alcoholic beverages are obtained in CEE and southern countries in all structures and all periods. Considering that consumption of food and non-alcoholic beverages is negatively correlated with GDP per capita or household expenditure per capita it is possible to conclude that countries with lower levels of GDP per capita spend more on goods of daily use. Second, based on k-means clustering, cluster analysis is stated. Similarities between EU countries in the consumption of food and non-alcoholic beverages by the degree of urbanization and with respect to socio-economic conditions are investigated. Clusters are made for all three monitored periods. In 2005 and 2010 five clusters were identified, in 2015 their number has been reduced to four. Similarities between EU countries in the consumption of food and non-alcoholic beverages by the degree of urbanization change through time. The delayed effect of the financial crisis may explain observed changes. The obvious relocation of countries is evident when comparing clusters in the period 2010 and 2015. Besides it, the most stabile cluster is the cluster, which contains core EU countries.
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Jideani, Victoria A., Mmaphuti A. Ratau, and Vincent I. Okudoh. "Leuconostoc mesenteroides and Pediococcus pentosaceus Non-Alcoholic Pearl Millet Beverage Enriched with Moringa oleifera Leaf Powder: Nutritional and Sensory Characteristics." Processes 9, no. 12 (November 25, 2021): 2125. http://dx.doi.org/10.3390/pr9122125.
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Non-alcoholic cereal beverages (NACB) are usually produced through uncontrolled fermentation driven by a cocktail of bacteria resulting in final product variability. Hence, to commercialise fermented traditional cereal beverages bioburden microbial cultures are required. This investigation aimed to evaluate the physicochemical, nutritional, and sensory characteristics of NACB produced using pure cultures of Leuconostoc mesenteroides and Pediococcus pentosaceus. Pearl millet extract (PME) pasteurised at 85 °C for 15 min and cooled to 40 °C was inoculated with Leuconostoc mesenteroides and Pediococcus pentosaceus at 0.050% and 0.025% (1:0.5), respectively, and fermented at 37 °C for 18 h, referred to as plain non-alcoholic pearl millet beverage (PNAPMB). Moringa supplemented non-alcoholic pearl millet beverage (MSNAPMB) was produced following the same method as PNAPMB but a 4% moringa leaf extract powder was added before hydration of the pearl millet powder. The traditional non-alcoholic pearl millet beverage (TNAPMB) was prepared by mixing water and pearl millet flour (1:1.25; PMF:Water) and hydrated for 3 h at 25 °C. The mixture was divided into ¼ slurry which was mixed with sprouted rice flour (SRF) and ¾ portion that was gelatinised with 1 L of boiling water and cooled to 40 °C. The two portions were mixed and fermented at 37 °C for 18 h, followed by sieving, dilution with water (1:0.5, filtrate:water), and pasteurization for 15 min at 85 °C. The growth of lactic acid bacteria, pH, total titratable acidity (TTA), and sugar in PNAPMB and MSNAPMB were determined at 3 h intervals during fermentation. The final beverages were also analysed for proximate, colour and metabolites. The lactic acid bacteria were significantly (p < 0.05) affected by the fermentation period and increased from 3.32 to 7.97 log CFU/mL (pH 4.14) and 3.58 to 8.38 log CFU/mL (pH 3.65) for PNAPMB and MSNAPMB, respectively. The total titratable acidity significantly (p < 0.05) increased from 0.14 to 0.22% and from 0.17 to 0.38% in PNAPMB and MSNAPMB, respectively. The protein, total fat, moisture total sugar, and carbohydrates differed significantly (p < 0.05) among the samples. PNAPMB was preferred by a consumer panel followed by MSNAPMB and TNAPMB. Volatile compounds with beneficial anti-inflammatory and anti-pathogenic properties were identified in the beverages. Innovative fermentation of pearl millet extract using purified bioburden cultures was possible and the added Moringa oleifera leaf powder improved the nutritional quality of the resulting beverage.
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RICKERTSEN, K., and G. V. GUSTAVSEN. "Fluid milk consumption and demand response to advertising for non-alcoholic beverages." Agricultural and Food Science 11, no. 1 (January 1, 2002): 13–24. http://dx.doi.org/10.23986/afsci.5709.
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Norwegian fluid milk consumption has declined steadily over the last twenty years, despite the dairy industry spending increasing amounts of money on advertising. Using a two-stage model, we investigate whether advertising has increased the demand for milk. No effect of advertising on the demand for non-alcoholic beverages is found in the first stage. In the second stage, an almost ideal demand system including advertising expenditures on competing beverages is estimated. The effects of generic advertising within the beverage group are positive and significant for whole milk and negative and significant for lower fat milk. The own-advertising elasticity for the combined fluid milk group is 0.0008. This highly inelastic elasticity suggests that increased advertising will not be profitable for the producers. Several cross-advertising effects are statistically significant, emphasizing the usefulness of a demand system approach.
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Antonova, Hanna, Yevgenia Babenko, Oleksandr Voronenko, Igor Galelyuka, Anna Kedych, and Oleksandra Kovyrova. "Biosensor Devices in the Production of Alcoholic and Non-Alcoholic Beverages." Cybernetics and Computer Technologies, no. 3 (September 30, 2021): 103–14. http://dx.doi.org/10.34229/2707-451x.21.3.9.
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"Smart" multisensors and biosensor systems based on modern information and communication technologies make it possible to qualitatively improve the parameters of testing systems for biologically active, chemical and toxic substances and biological or biophysical objects, improve parameter control, data processing and analysis in digital agriculture, food industry, environmental monitoring and other areas of human activity. These next-generation devices combine biologically sensitive elements with converters of biophysical signals into electrical digital signals. The article reveals the basic principles of construction of biosensor devices, their practical implementation and application. The own results of development of a wireless network of "smart" multisensors and biosensor devices for express diagnostics of a condition of grape and fruit crops and control of process of production of wine are presented. In order to test the capabilities of the unit of measurement, a number of experimental works were performed. To perform such work, it was first necessary to develop a new embedded software for the microprocessor of Analog Devices ADuCM350, and the corresponding user software for the OS Windows 10. Experiments were performed using disposable sensors based on the enzyme glucose oxidase to measure the sugar content in glucose and wine solution. A review and analysis of modern biosensor devices used in the production of alcoholic and Non-Alcoholic Beverages were done. The comparative table of analyzers for different studies based on biosensors is made. Development and preparation for mass production of "smart" biosensors, biosensor devices and networks based on them is in line with global scientific and technological trends of today and, of course, the near future. Keywords: biosensors, ammetric transducers, wireless sensor network, express diagnostics of grape and berry crops.
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Sensidoni, A., C. Da Porto, M. Dalla Rosa, and R. Testolin. "UTILISATION OF REJECT KIWIFRUIT FRUIT FOR ALCOHOLIC AND NON-ALCOHOLIC BEVERAGES." Acta Horticulturae, no. 444 (May 1997): 663–70. http://dx.doi.org/10.17660/actahortic.1997.444.102.
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Lin, Hui-Yi, Tung-Sung Tseng, Xinnan Wang, Zhide Fang, Arnold H. Zea, Liang Wang, Julio Pow-Sang, et al. "Intake Patterns of Specific Alcoholic Beverages by Prostate Cancer Status." Cancers 14, no. 8 (April 14, 2022): 1981. http://dx.doi.org/10.3390/cancers14081981.
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Background: Previous studies have shown that different alcoholic beverage types impact prostate cancer (PCa) clinical outcomes differently. However, intake patterns of specific alcoholic beverages for PCa status are understudied. The study’s objective is to evaluate intake patterns of total alcohol and the three types of beverage (beer, wine, and spirits) by the PCa risk and aggressiveness status. Method: This is a cross-sectional study using 10,029 men (4676 non-PCa men and 5353 PCa patients) with European ancestry from the PCa consortium. Associations between PCa status and alcohol intake patterns (infrequent, light/moderate, and heavy) were tested using multinomial logistic regressions. Results: Intake frequency patterns of total alcohol were similar for non-PCa men and PCa patients after adjusting for demographic and other factors. However, PCa patients were more likely to drink wine (light/moderate, OR = 1.11, p = 0.018) and spirits (light/moderate, OR = 1.14, p = 0.003; and heavy, OR = 1.34, p = 0.04) than non-PCa men. Patients with aggressive PCa drank more beer than patients with non-aggressive PCa (heavy, OR = 1.48, p = 0.013). Interestingly, heavy wine intake was inversely associated with PCa aggressiveness (OR = 0.56, p = 0.009). Conclusions: The intake patterns of some alcoholic beverage types differed by PCa status. Our findings can provide valuable information for developing custom alcohol interventions for PCa patients.
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Stetsenko, Natalia, and Irina Goyko. "Scientific Substantiation of the Technology of the Functional Beverage, Based on the Rowan Juice with Vegetative Extracts Use." Restaurant and hotel consulting. Innovations 4, no. 2 (December 28, 2021): 316–29. http://dx.doi.org/10.31866/2616-7468.4.2.2021.249097.
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Topicality. Modern manufacturers of foodstuff and beverages are faced with the task of creating the new generation nutritive – sanative and functional, including drinks, that can have a positive impact on consumers’ health condition. Functional beverages are intended for systematic usage in the diet compound for all healthy population age groups; they are able to reduce the risk of diseases development, caused by nutrition, maintain and improve health state due to the presence of physiologically functional ingredients in their complement (vitamins, phenolic compounds, dietary fibers, carotenoids, organic acids, minerals). Aim and methods. The aim of this article is to substantiate the rowan juice choice for the functional meaning drink creation, to determine its composition and physico-chemical indicators, the selection of effective formula components with antioxidant effect, and the working of the non-alcoholic drink with sanative qualities technology. In this work standard organoleptic, physico-chemical and calculated research methods are used. Results. It was proved that the rowan juice should be used as the basis for the juice-containing beverage of functional meaning. For maximal juice extraction, it is necessary to pre-freeze the raw material, followed by its grinding and enzymatic preparation machining. Green tea and sage extracts, which are sources of antioxidant effect substances, were chosen as a supplement to the rowan juice. Discussion and conclusions. It is established that the non-alcoholic juice-containing beverage belongs to the category of functional foodstuff, as during its using the level of daily needs providing of ascorbic acid, β-carotene, pectin, bioflavonoids, catechins is within 10...50%. The scientific novelty of this research lies in the technology development of the juice-containing functional beverage on the basis of rowan juice with vegetative extracts use. The practical significance of the received results is in their usage at enterprises, producing non-alcoholic beverages, in restaurant industry and sanatorium-resort catering establishments.
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Hirche, Martin, Juliane Haensch, and Larry Lockshin. "Comparing the day temperature and holiday effects on retail sales of alcoholic beverages – a time-series analysis." International Journal of Wine Business Research 33, no. 3 (January 18, 2021): 432–55. http://dx.doi.org/10.1108/ijwbr-07-2020-0035.
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Purpose Little research on the influence of external factors, such as weather and holiday periods, on retail sales on alcoholic beverages is available. This study aims to investigate how weekly retail sales of different alcoholic beverages vary in association with daily maximum temperatures and annual federal holidays across selected US counties in the years 2013 to 2015. The research provides information, which can contribute to better sales forecasts. Design/methodology/approach Secondary data of weekly retail sales (volume) of alcoholic beverages from 37,346 stores in 651 counties in the USA are analysed. The data cover on average 21% of all existing US counties and 12% of the total US off-trade retail sales of alcoholic beverages in the period studied (Euromonitor, 2017). Additional data of federal holidays and meteorological data are collated for each county in the sample. Seasonal autoregressive integrated moving average models with exogenous regressors (SARIMAX) are applied to develop forecasting models and to investigate possible relationships and effects. Findings The results indicate that off-trade retail sales of beer, liquor, red and white wine are temperature sensitive throughout the year, while contrary to expectations rosé, sparkling and other wines are not. Sales sensitivities to temperature also differ by geography. In the warmest regions, liquor and white wine sales do not respond to temperature changes, as opposed to the coolest regions, where they are responsive. Public holidays, particularly Easter, Thanksgiving, Christmas and New Year holidays, represent a constant influencing factor on short-term sales increases for all investigated alcoholic beverage categories. Originality/value This is the first large-scale study of weather and holiday-related sales variations over time, across geographies and different alcoholic beverage categories. Seasonal and non-seasonal short-term sales variations are important for retailers and manufacturers alike. Accounting for expected changes in demand accommodates efficiencies along the supply chain and has implications for retail management, as well as adjusting marketing efforts in competing categories.
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Schulz, Frederik Nikolai, Hadi Farid, and Jon H. Hanf. "The Lower the Better? Discussion on Non-Alcoholic Wine and Its Marketing." Dietetics 2, no. 3 (August 30, 2023): 278–88. http://dx.doi.org/10.3390/dietetics2030020.
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In the German beverage market, a shift in consumption has become apparent in recent decades: away from alcoholic beverages and towards non-alcoholic alternatives. This indicates a tradeoff between two important and nutritionally relevant substances: alcohol and sugar. This review, therefore, addresses the question of the significance of these developments to the German wine industry, where non-alcoholic wines and sparkling wines are becoming increasingly important. The production of these products is accompanied by a reduction in alcohol content with a simultaneous increase in sugar. Furthermore, these products could also become the focus of health policy efforts when it comes to accusations of possible “alibi marketing”. Here, parallels with the handling of tobacco products become clear, while the tradeoff between alcohol and sugar recedes into the background.
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VOSS, H. P. "Non-alcoholic beverages - permanently increasing segment of market." Kvasny Prumysl 37, no. 8 (August 1, 1991): 241–46. http://dx.doi.org/10.18832/kp1991026.
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Gschaedler, Anne. "Contribution of non-conventional yeasts in alcoholic beverages." Current Opinion in Food Science 13 (February 2017): 73–77. http://dx.doi.org/10.1016/j.cofs.2017.02.004.
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Saxena, S. "Effects of pH, titratable acidity and calcium concentration of non alcoholic carbonated beverages on enamel erosion: an in vitro study." Nigerian Dental Journal 18, no. 2 (July 1, 2010): 68–72. http://dx.doi.org/10.61172/ndj.v18i2.145.
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Objective: Beverage acidity has been measured routinely using the pH value. However, titratable acidity is thought to be a true indicator of beverage erosive potential. It has also been reported that experimental addition of calcium in beverages can reduce the progression of erosion. This study was carried out to investigate effects the of pH, titratable acidity and calcium concentration of non alcoholic carbonated beverages on enamel erosion of extracted human premolar teeth.
Method: The erosive potential of 13 carbonated beverages and control was characterized based on analysis of pH, titratable acidity, and calcium concentrations. This was followed by ename demineralization tests. Baseline and post-immersion measurements of enamel microhardness were carried out using Vickers microhardness tester. Mean and standard deviation for each parameter was calculated. One way analysis of variance (ANOVA), paired t test, pearson's correlation, and multiple linear stepwise regression analysis were employed for statistical analysis. P values <0.05 were considered statistically significant.
Result: Among the beverages, Pepsi had the lowest pH while Sip-on-appy had the highest pH. Titratable acidity was lowest for Limca and highest for Red Bull. Calcium concentration was lowest in Limca and Sprite and highest in Appy fizz. Statistically significant negative correlation between pH and percentage reduction of enamel microhardness, and between calcium concentration and percentage reduction of enamel microhardness was found. Multiple linear stepwise regression analysis revealed pH as the best predictor for erosive potential.
Conclusion: All beverages have potential for enamel erosion. Beverages with lower pH and less calcium are more erosive.
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Hafner, Edvina, Maša Hribar, Hristo Hristov, Anita Kušar, Katja Žmitek, Mark Roe, and Igor Pravst. "Trends in the Use of Low and No-Calorie Sweeteners in Non-Alcoholic Beverages in Slovenia." Foods 10, no. 2 (February 10, 2021): 387. http://dx.doi.org/10.3390/foods10020387.
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Excessive sugar intake and the associated increased obesity risk indicate that food reformulation is needed. Non-alcoholic beverages are often high in free sugars, making reformulation with low and no-calorie sweeteners (LNCS) a common choice. Our knowledge of the use of LNCS in the European food supply is, however, very limited. This study aimed to evaluate the trends in the use of LNCS in different non-alcoholic beverages in the Slovenian food supply over the course of two years. We assessed which LNCS are most used and how the use of LNCS affects energy and sugar content. We analyzed labeling information of non-alcoholic beverages in selected grocery stores, covering the majority of the Slovenian food supply. Selected grocery stores were located in the capital city (Ljubljana). LNCS were present in 13.2% and 15.5% of non-alcoholic beverages in the years 2017 and 2019, respectively. The use of LNCS has significantly increased only in energy drinks (p < 0.01). The most used LNCS in 2017 were acesulfame K, aspartame, and cyclamates. In 2019 the use of sucralose increased significantly (p < 0.01) to become the second most used LNCS. Energy and sugar content varied between subcategories, which depended on the presence of added sugar and LNCS. Comparison between the energy value and the presence of the LNCS showed an almost 50% lower energy content of beverages containing both added sugar and LNCS (E2017 = 92.8 kJ; E2019 = 96.2 kJ per 100 mL), compared with beverages with only added sugar (E2017 = 161.8 kJ; E2019 = 159.0 kJ per 100 mL). In beverages sweetened only with LNCS, the difference was even more noticeable (E2017 = 22.3 kJ; E2019 = 14.3 kJ per 100 mL). Results show that the use of LNCS can help producers reduce the energy value of non-alcoholic beverages. Still, compared to other countries, the offer of such products in the Slovenian food supply is relatively low. However, due to possible public health risks of excessive use of LNCS, producers should be further encouraged for reformulation and production of less sweet products without LNCS, enabling consumers to adapt to less sweet taste of beverages. Further monitoring of LNCS in the food supply is therefore recommended, preferably also with consideration of sales data.
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Figueira, Ricardo, Vitor Massami Imaizumi, Thalia Lee Lopes de Andrade, and Waldemar Gastoni Venturini Filho. "ISOTOPIC COMPOSITION (δ13C) AND AUTHENTICITY OF COMERCIAL PULP, TROPICAL JUICES AND NECTARS OF MANGO." ENERGIA NA AGRICULTURA 37, no. 1 (March 30, 2022): 39–51. http://dx.doi.org/10.17224/energagric.2022v37n1p39-51.
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The aim of this study was to quantify the carbon-13 of C3 photosynthetic cycle in commercial pulps, tropical juices and nectars of mango through the technique of stable isotopes of carbon to identify the beverages at odds with Brazilian law. The relative isotope enrichment of cane sugar, additives, laboratory-fabricated beverages and commercial beverages was measured in Isotopic Ratios Mass Spectrometer (IRMS). To estimate the error of the isotopic methodology sweetened tropical juices and nectars were produced in laboratory according to their Identity and Quality Standard (IQS) and also adulterated beverages with amount of pulp below of the established by Brazilian law. In these beverages, the theoretical percentage of C3 source was calculated and the practical percentage was determined in IRMS. The difference between these measurements represented the error of the method. The Legal Limit was calculated according to the IQS of each beverage, to determine the legality of commercial beverage. Twenty two brands of mango non-alcoholic beverages were analyzed. Twelve brands were classified as adulterated.